This Vegan Chestnut Soup is so easy and perfect for winter or Christmas dinner. Roasted chestnuts add a subtle sweetness to this cozy, gluten-free soup, making it uniquely flavorful and delicious.
This perfectly silky, creamy vegan chestnut soup is the perfect warm way to start a meal or as a cozy lunch on a chilly day. Made with simple ingredients, it's deliciously earthy and festive.
Roasted chestnuts give this soup a slightly sweet, nutty flavor to this soup that is perfect for Christmas.
You can roasted chestnuts yourself, if you prefer, though the process is time-consuming. Already prepared chestnuts are fairly easy to find around the holidays.
📋 Ingredients
- vegan butter – you can also use olive oil
- leek – green part removed with the white part halved and thinly sliced. You can also substitute with a yellow or white onion
- yellow onion – thinly sliced. Use a white onion if you don't have yellow
- chestnuts – peeled and cooked. I recommend buying vacuum packed chestnuts or cooked chestnuts in a jar. Although you can roast chestnuts at home, cooking them is a tedious job
- dried thyme
- vegetable broth – preferably homemade
- salt
- coconut milk – for serving
- chives – chopped
🔪 Instructions
1. Saute the onion and leek
In a large pot, melt the vegan butter or oil over medium heat. Add onion and leek. Saute while stirring occasionally for 5-7 minutes or until translucent.
2. Cook the chestnuts and broth
Add the chestnuts, thyme, broth and salt to the pot. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes. Remove the soup from the heat.
3. Blend everything
Using an immersion blender, puree the soup. If the soup is too thick, add another ½ cup of broth.
4. Serve and enjoy!
Ladle the soup into the bowls and drizzle each bowl with 1 tablespoon of coconut mil. Top with 1 teaspoon of chives.
💭 Serving Suggestions
Although this soup is delicious as is, here are some additional ideas on how to serve it:
- Add crunchy croutons
- Sauteed mushrooms
- Crispy fried onions
🍲 Similar Recipes
Recipe
Vegan Chestnut Soup
Equipment
- Immersion blender
Ingredients
- 1 tablespoon vegan butter or olive oil
- 1 white part of leek halved and thinly sliced with green part removed
- 1 small yellow onion thinly sliced
- 1 lb chestnuts peeled and cooked (I recommend buying vacuum packed chestnuts or cooked chestnuts in a jar. Although you can roast chestnuts at home, cooking them is a tedious job.)
- ½ teaspoon dried thyme
- 4 - 4 ½ c vegetable broth preferably homemade
- ⅓ teaspoon salt
- 4 tablespoon coconut milk for serving
- 4 teaspoon chives chopped
Instructions
- In a large pot, melt vegan butter or oil over medium heat. Add onion and leek and saute, stirring occasionally for 5-7 minutes or until translucent.
- Add chestnuts, thyme, broth and salt. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes. Remove soup from the heat.
- Using an immersion blender, puree the soup. If the soup is too thick, add another ½ c of broth.
- Ladle the soup into the bowls and drizzle each bowl with 1 tablespoon of coconut mil. Top with 1 teaspoon of chives.
Notes
Nina says
Amazing recipe!! Tried it for my family and they loved it! Great presentation and flavor!
Iryna says
Thank you for sharing Nina! I'm glad you liked it!